“This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok.
The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavour combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.”
Serves 4 / V / GF
- 1 daikon radish, peeled or courgette (zucchini)
- 4 carrots, peeled
- 450 g (1 lb/4 cups) mung bean sprouts
- 4 spring onions (scallions), finely sliced
- 350 g (12 oz) organic, GMO-free firm tofu, cut in quarters
- 1 small handful coriander (cilantro) leaves, chopped, plus extra for serving
- 2 tbsp black sesame seeds, plus extra for serving
- 4 slices of lime, to serve
- 125 g (4 oz/ ½ cup) peanut butter (adjust to allergies by choosing a different seed or nut butter)
- 4 tbsp lime juice
- 2 tbsp clear honey, preferably unheated
- 2 tbsp organic, GMO-free tamari or soy sauce
- 1 pinch ground cayenne pepper or more to taste
- 2 tsp grated fresh ginger about 3 tbsp water, to thin
- Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots.
- Place in a bowl and add the mung bean sprouts and onions.
- Add the tofu, coriander and sesame seeds to the noodles and mix.
- Stir together all the sauce ingredients in a separate bowl, add more water if needed.
- Taste and adjust the seasoning.
- Pour over the vegetables and toss to combine using your hands.
- Make sure that every single strand is covered in dressing.
- Serve with a slice of lime, chopped coriander and sesame seeds on top.
- If making ahead, store the salad and peanut sauce in 2 separate containers. They can be stored in the fridge for a couple of days.
Green Kitchen Travels by David Frenkiel & Luise Vindahl (Hardie Grant)